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Potato & dill frittata with sour cream & smoked salmon
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elegant brunch frittata with layered potatoes, herb cream sauce, and smoked salmon.
Ingredients:
  • 600g Red Rascal potatoes (see note)
  • Melted butter, to grease
  • 8 eggs, lightly whisked
  • 300ml ctn double cream
  • 125.00 ml chopped fresh dill
  • 220g sliced smoked salmon
  • 300g ctn sour cream
  • Fresh dill sprigs, to serve
Instructions:
  • In a medium saucepan, cover potatoes with cold water and bring to a boil. Simmer for 20 minutes or until tender. Drain and let cool.
  • Preheat your oven to 180°C. Brush a 20 x 30cm, 2L (8-cup) capacity ceramic ovenproof dish with melted butter, then line the base with non-stick baking paper. In a bowl, whisk together the egg, cream, dill, and season with salt and pepper.
  • Peel and thinly slice the potatoes, then layer them in the prepared dish. Pour over the cream mixture, bake for 40 minutes until golden and cooked through, and set aside to cool.
  • Slice the frittata and arrange on plates. Garnish with smoked salmon, a dollop of sour cream, and fresh dill sprigs.

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